Transform your snack time with our Easy Matcha Biscotti recipe! This recipe brings a matcha glaze twist to the classic biscotti, perfect for a delightful tea time treat.
I wanted to make something that felt worthy of this culinary matcha, so I decided to whip up a batch of homemade biscotti.
Table of Contents
What is Biscotti?
Biscotti are traditional Italian almond biscuits, originally from the city of Prato. The term “biscotti” is derived from the Latin word “biscoctus,” meaning “twice-cooked,” which aptly describes their baking method. The dough is first formed into logs and baked until firm. After cooling slightly, these logs are sliced into individual biscuits and baked again until they become crisp and dry.
Reasons to Love Matcha Biscotti
- This easy biscotti recipe requires minimal preparation time, making it perfect for busy bakers.
- I love that this Biscotti has versatile flavors and you can customize it with various add-ins like nuts, chocolate, or dried fruit.
- Their crunchy texture makes them ideal for dipping into coffee, tea, or wine.
Recipe Ingredients
- Matcha Powder: Provides a distinct, earthy flavor with a slight bitterness.
- Granulated Sugar: Adds sweetness and balances other flavors.
- Corn Syrup: Adds a mild sweetness and a glossy finish to the matcha glaze.
See the recipe card for full information on ingredients and quantities.
Variations
- Flour Alternative: Use gluten-free all-purpose flour for a gluten-sensitive option. It keeps the original taste and texture while making the recipe suitable for those with gluten intolerance.
- Egg Replacement: For each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. This vegan alternative binds the ingredients well.
How to Make Matcha Biscotti
Step #1: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 13×9″ baking sheet with parchment paper (or use a silicone baking mat).
Step #2: In a medium mixing bowl, whisk together the oil, eggs, and sugar until the sugar has dissolved. In a separate bowl, whisk together the flour, baking powder, and salt. Pour the flour mixture into the oil mixture and stir until just combined.
Step #3: Pick up the dough and roll it into a ball with your hands. Place the ball on the lined cookie sheet and use the palms of both hands to roll it out into a cylinder as long as the baking sheet. Use your hands to press the dough down to 1/2-inch thickness.
Step #4: Bake for 25-30 minutes, rotating the sheet pans halfway through, until the dough is lightly browned. Cool on a rack for 10 minutes, or until it is cool enough to handle. Slice the dough crosswise into 1/2-inch slices. Place the slices cut-side up back on the cookie sheets and bake for another 7-10 minutes per side, until golden brown around the edges.* Cool the biscotti on a rack.
Step #5: To prepare the glaze, whisk the matcha powder and hot water together in a medium bowl until entirely combined. Stir in the corn syrup, followed by the sifted powdered sugar. Let stand for a few minutes to cool and thicken.
Step #6: Either drizzle the glaze over the cooled biscotti or dunk the cookies right into the glaze. Let stand for 15 minutes to allow the glaze to harden. Store in an airtight container for up to one week.
Expert Tips
- Consistent Slice Thickness: For even baking and texture, ensure all biscotti slices are of the same thickness. A sharp serrated knife helps in making clean, consistent cuts without crumbling the dough.
- Gradual Flour Addition: When combining the flour mixture with the oil mixture, add the flour gradually to prevent lumps and ensure a smoother dough.
- Avoid Overmixing the Dough: Mix the dough until just combined to prevent the biscotti from becoming tough. Overmixing can activate the gluten in the flour, leading to a denser texture.
Frequently Asked Questions
Absolutely! Nuts such as almonds, pistachios or cashews can be a great addition to biscotti, adding a delightful crunch and rich flavor. Simply chop them finely and fold them into the dough before shaping and baking.
Biscotti are done when they are lightly golden and firm to the touch. The first bake firms up the dough, while the second bake after slicing ensures they become crisp. They will continue to harden as they cool, so don’t overbake them if they seem a bit soft right out of the oven.
Storage Info
Store the biscotti in an airtight container at room temperature, where they will stay fresh for up to 2 weeks. To freeze, wrap the biscotti in plastic wrap and then place them in a freezer-safe bag, where they can last for up to 3 months.
Easy Matcha Biscotti Recipe
Ingredients
For the Biscotti
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup granulated sugar
- 3 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch salt
For the Matcha Glaze
- 1 1/2 teaspoons matcha powder
- 3 tablespoons hot water
- 2 teaspoons corn syrup
- 1 3/4 cups sifted powdered sugar
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 13×9" baking sheet with parchment paper (or use a silicone baking mat).
- In a medium mixing bowl, whisk together the oil, eggs, and sugar until the sugar has dissolved. In a separate bowl, whisk together the flour, baking powder, and salt. Pour the flour mixture into the oil mixture and stir until just combined.
- Pick up the dough and roll it into a ball with your hands. Place the ball on the lined cookie sheet and use the palms of both hands to roll it out into a cylinder as long as the baking sheet. Use your hands to press the dough down to 1/2-inch thickness.
- Bake for 25-30 minutes, rotating the sheet pans halfway through, until the dough is lightly browned. Cool on a rack for 10 minutes, or until it is cool enough to handle. Slice the dough crosswise into 1/2-inch slices. Place the slices cut-side up back on the cookie sheets and bake for another 7-10 minutes per side, until golden brown around the edges.* Cool the biscotti on a rack.
- To prepare the glaze, whisk the matcha powder and hot water together in a medium bowl until entirely combined. Stir in the corn syrup, followed by the sifted powdered sugar. Let stand for a few minutes to cool and thicken.
- Either drizzle the glaze over the cooled biscotti or dunk the cookies right into the glaze. Let stand for 15 minutes to allow the glaze to harden. Store in an airtight container for up to one week.
NOTES
Nutrition
Baked this matcha‑glazed biscotti last weekend and was surprised how crisp they turned out.